Description
This Blackened Salmon Stuffed with Spinach & Parmesan is a flavorful and healthy dish featuring salmon fillets filled with a creamy mixture of wilted spinach, cream cheese, and Parmesan. The salmon is seasoned with a robust blend of spices, seared to achieve a blackened crust, then baked to perfection. Ready in just 30 minutes, this recipe offers a delightful combination of textures and rich flavors perfect for a nutritious dinner.
Ingredients
Scale
Salmon and Seasoning
- 4 salmon fillets (6 oz each, skinless)
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon black pepper
- Salt to taste
- 1 tablespoon olive oil
- Lemon wedges for serving
Spinach Filling
- 2 cups fresh spinach
- 1/2 cup cream cheese, softened
- 1/3 cup grated Parmesan cheese
- 2 cloves garlic, minced
Instructions
- Prepare the Spinach Filling: Cook the fresh spinach in a skillet over medium heat until wilted, about 2-3 minutes. Drain off any excess liquid to avoid sogginess. In a mixing bowl, combine the cooked spinach, softened cream cheese, grated Parmesan cheese, and minced garlic. Season with salt and pepper to taste, then mix well until the filling is smooth and creamy.
- Prepare the Salmon: Using a sharp knife, carefully create a horizontal pocket in each salmon fillet by slicing through the thickest part without cutting all the way through. This pocket will hold the spinach and cheese stuffing.
- Stuff the Salmon: Generously spoon the prepared spinach and cheese mixture into the pocket of each salmon fillet, distributing the filling evenly among all four pieces.
- Season the Salmon: In a small bowl, blend together the paprika, garlic powder, onion powder, black pepper, and salt. Rub this seasoning mixture evenly over the tops of each stuffed salmon fillet to coat thoroughly.
- Cook the Salmon: Heat olive oil in a skillet over medium-high heat. Once hot, sear the salmon fillets for about 2-3 minutes on each side, allowing the seasoning to blacken and form a crispy crust.
- Bake the Salmon: Transfer the seared salmon fillets to a preheated oven set to 350°F (175°C). Bake for 10-12 minutes, or until the salmon is cooked through and flakes easily with a fork.
- Serve: Remove the salmon from the oven and serve immediately, garnished with fresh lemon wedges for squeezing over the top to add a bright, fresh flavor.
Notes
- Be careful not to cut all the way through the salmon when creating the pocket to prevent the filling from falling out.
- Drain excess spinach liquid thoroughly to keep the filling from becoming watery.
- Use fresh lemon wedges to enhance the flavor just before serving.
- If you prefer a spicier crust, add a pinch of cayenne pepper to the seasoning mixture.
- This recipe works well with other leafy greens like kale or Swiss chard if spinach is not available.
